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Cherry Mascarpone Swiss Roll
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Prep Time
1 hr
Cook Time
mins
Additional Time
2 hrs
Total Time
3 hrs 15 mins
Servings: 12 servings
Course:
Dessert
Cuisine:
Italian , International
Ingredients
Sponge cake:
- 3 large eggs
- 90 g sugar
- 50 g flour
- 25 g cocoa powder
- a pinch of salt
- 1 tbsp oil
Filling:
- 150 g mascarpone
- 200 g Greek yogurt
- 80 g sugar
- 1 tsp vanilla extract
- 3 sheets of gelatin
- 100 g cherries
Instructions
Sponge:
- Preheat the oven to 180 °C (360 °F) and line a 25/35 cm (10x14 inches) baking tray with parchment paper.
- Once they reach room temperature, whip the eggs with the sugar and a pinch of salt until they triple in volume. Add the oil and mix for another minute.
- Separately, combine the flour and cocoa powder. Fold the dry ingredients into the eggs, using upward movements. Pour the mixture into the tray and smooth it nicely with a spatula. Bake for 15 minutes.
- Prepare a clean kitchen towel. Remove the baking tray from the oven and with a firm motion flip the cake onto the towel. While still hot, roll it, using the towel. Leave to cool.
Cup of Yum
Cream:
- Soak the gelatin sheets in cold water. In the meantime, place the yogurt over low heat along with the sugar. Using a mixer, whip the mascarpone cheese until it becomes creamy.
- Add the gelatin to the yogurt. Incorporate the mascarpone and vanilla and stir well. Refrigerate until it has the right consistency and can be spread on the roll.
- Gently unfold the sponge cake and spread the mascarpone cream over it. Add the pieces of cherries (without the pit) on top of the cream and carefully re-roll the cake. Cover with cling film and refrigerate for 2-3 hours.
- Sprinkle powdered sugar over the cherry, mascarpone, and cocoa roll, and serve as you wish. It is a delicate, light, and delicious dessert. You will definitely love it!